June 12, 2008

Supper on June 11/6/11の夕食

I made potato salad, and grilled kampachi kama (collar).I use a surikogi (pestle) to mash potatoes.ポテトサラダとカンパチのカマを焼きました。ジャガイモをつぶすのにすりこぎを使います。I usually add 1 tbsp of vinegar and 1 tbsp of sugar as kakushi aji (hidden flavors, secret ingredients), as well as 1/2 teaspoon of salt and some pepper.普通、塩小さじ1/2と胡椒のほかに、隠し味としてお酢大さじ１と砂糖大さじ１加えます。

I have recently found that wasabi goes well with potato salad. I usually have it with Japanese mustard and/or tonkatsu, chuno, yakisoba, or other sauce.最近、ワサビがポテトサラダに合うと気付きました。普通はカラシ、豚カツソース、中濃ソース、焼きそばソースなどで食べます。 I usually sprinkle kama (collar) with 2-3% salt and let it stand in the fridge for several hours, wipe off the salt with a paper towel, sprinkle it with some salt again, and grill it. But last night, I simply sprinkled it with salt, let it stand for ten minutes, and grilled it in the toaster oven.普通はカマに2-3%の塩を振り、冷蔵庫で数時間置き、キッチンペーパーで塩をふき取ってから、また塩を少し振り、焼くのですが、昨晩は、ただ塩を振り、10分くらい置いてから、オーブントースターで焼きました。

3 comments:

I often make Japanese-style potato salad with Kewpie mayo - I think it makes great potato salad, although I've never tried it with mustard. I usually make a 1l container up on Sunday and use it with dinner and bentos throughout the week. It's so convenient!